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Dinner doesn’t have to be complicated to be impressive. This Balsamic Cranberry Chicken is simmered in a tangy-sweet glaze with rosemary, orange, and cranberries, and it’s every bit as delicious as it sounds!
why you’ll love this Cranberry Balsamic Chicken
I’m not sure why, but I almost always have a can of cranberry sauce in the pantry. Maybe it’s left over from the holidays—or I’m just stocking up early—but somehow, I always end up with more cranberry sauce than I need. That’s how these balsamic cranberry chicken thighs came to be.
With just a can of cranberry sauce, a splash of balsamic vinegar, and a bit of orange zest, that overlooked can of cranberry sauce can become something special! This dish is cozy, flavorful, and surprisingly elegant, like a mini Thanksgiving dinner without all the effort. Perfect for fall dinner parties or Friendsgiving!
Here’s what makes it special:
❥ Flavor: Tangy, sweet, and savory. The cranberry sauce and balsamic vinegar create a rich glaze with just the right balance of brightness and depth, while orange zest adds a fresh citrusy lift.
❥ Ease: This recipe comes together with pantry staples and just a few steps!
❥ Recommended Equipment: A heavy oven-safe skillet (like cast iron) is perfect for getting a good sear before baking. A microplane zester makes quick work of the orange zest.
❥ Serving Ideas: Serve these chicken thighs with mashed potatoes, broccoli casserole, or even some cornbread stuffing to lean into the holiday vibes.
NikkiBalsamic Cranberry Chicken Ingredients
- Cranberry sauce: You can use whole berry, jellied, or homemade. The sauce creates the base for the marinade and glaze.
- Orange Zest + Juice: One fresh orange should give you all you need. The zest adds brightness, and the juice helps balance the tanginess.
- Maple Syrup: Just a touch for extra sweetness. You can sub in honey or agave nectar.
- Chicken Thighs: Bone-in, skin-on thighs crisp up beautifully and stay juicy. You can use boneless, skinless thighs or even chicken breasts if you prefer.
- Salt + Black Pepper: For basic seasoning and balance.
- Salted Butter: Helps you get that golden sear. Olive oil works as a lighter option.
- Cranberries: Fresh or frozen (thawed). They burst slightly while cooking and add a nice tart flavor.
- Balsamic Vinegar: Adds depth and complexity. As it reduces, it sweetens and creates a rich glaze.
- Fresh Rosemary: Chopped for the sauce and sprigs for garnish. You can also use dried if that’s what you have.
Variations and Substitutions
- Use boneless chicken: Swap in boneless thighs or chicken breasts if that’s what you have. Just reduce the cooking time slightly.
- Try a sheet pan version: Skip the stovetop and bake it all together in a 400°F oven for about 25–30 minutes.
- Swap the fruit: Don’t have cranberries? Pomegranate arils or chopped dried cherries can work in a pinch.
How To Make The Best Balsamic Cranberry Chicken
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Marinade the Chicken
Make the marinade. In a large bowl or gallon zip lock bag, combine the cranberry sauce, orange zest, orange juice, and maple syrup.
Season the chicken and chill. Season the chicken with salt and pepper, and place it in the marinade, stirring until all of the chicken is coated. Cover the bowl or seal the bag and refrigerate overnight or for at least 1 hour.
Step 2 | Sear & Enjoy
Sear the chicken. Heat a large non-stick skillet over medium-high heat to melt the butter. Once the pan is heated enough to sizzle (about 5 minutes), add the chicken, skin side down, and leave it untouched for about 5 minutes or until the skin is golden. You’ll know that it’s ready to flip when the skin of the meat easily releases from the pan. If it sticks, don’t force it; it still needs a few more minutes.
Flip and make the sauce. Flip the chicken over and add the cranberries, balsamic vinegar, and rosemary to the skillet. Stir around the chicken and spoon some of the sauce over the chicken as it cooks. Simmer for about 10-15 minutes or until the internal temperature of the chicken reaches 165°F.
Garnish and serve. Serve warm with rosemary sprigs and cranberry sauce.
Recipe Tips
- Marinate for at least 1 hour. Longer is better, but even one hour gives the chicken a chance to soak up all the flavor from the cranberry-orange marinade.
- Sear skin-side down without moving it. Give the skin a good 5 minutes in the hot pan to get crispy and golden. If it sticks, it’s not ready to flip!
- Simmer until thickened. After flipping the chicken, the sauce will reduce and thicken around the meat. Spoon it over the top as it cooks for extra flavor.
- Use a meat thermometer. Chicken thighs should reach an internal temperature of 165°F to be safe and juicy, don’t rely on guesswork!
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Balsamic Cranberry Chicken FAQs
It’s savory and a little sweet, with brightness from the orange and tanginess from the balsamic. The glaze thickens into a rich, flavorful coating that clings to the crispy chicken skin.
Yes! Boneless, skinless chicken thighs or breasts will still work well. Just keep in mind that the cooking time will decrease slightly. If you are using chicken breasts, be careful to not over cook them or they can dry out!
The best way to know your chicken thighs are done is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone, and once it reads 165°F the chicken is safe to eat and will be juicy and fully cooked. You’ll also notice the juices run clear (not pink), and the meat should pull away easily from the bone with a fork. Don’t rely on color alone, especially with bone-in cuts!
Absolutely! This balsamic chicken recipe is perfect for a holiday dish with none of the stress. The addition of cranberries especially make it perfect for Thanksgiving, Christmas, or a cozy winter dinner party.
What to Serve with Cranberry Balsamic Chicken
This balsamic cranberry chicken recipe pairs well with savory scalloped potatoes or crispy air fryer sweet potato cubes. For veggies, go for parmesan roasted broccoli or apple butter dijon roasted Brussels sprouts. To make it a more classic holiday plate, serve it with sweet potato casserole and some homemade dinner rolls!
Other Recipes to Try
- Skillet Lemon Chicken & Potatoes
- Easy Balsamic Chicken Recipe
- Cheesy Chicken & Mushrooms
- Chicken Pot Pie Soup
- Cranberry Orange Glazed Cornish Hens
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Chicken and Cranberry with Balsamic Glaze
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Ingredients
- 1 14-ounce can cranberry sauce
- 2 teaspoons orange zest
- 2 Tablespoons orange juice
- 1 Tablespoon maple syrup
- 2 pounds bone-in skin-on chicken thighs - about 4-5 thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons salted butter
- ½ cup frozen or fresh cranberries - thawed
- ⅓ cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary plus rosemary sprigs for garnish
Instructions
- Make the marinade. In a large bowl or gallon zip lock bag, combine the cranberry sauce, orange zest, orange juice, and maple syrup.
- Season the chicken and chill. Season the chicken with salt and pepper, and place it in the marinade, stirring until all of the chicken is coated. Cover the bowl or seal the bag and refrigerate overnight or for at least 1 hour.
- Sear the chicken. Heat a large non-stick skillet over medium-high heat to melt the butter. Once the pan is heated enough to sizzle (about 5 minutes), add the chicken, skin side down, and leave it untouched for about 5 minutes or until the skin is golden. You’ll know that it’s ready to flip when the skin of the meat easily releases from the pan. If it sticks, don’t force it; it still needs a few more minutes.
- Flip and make the sauce. Flip the chicken over and add the cranberries, balsamic vinegar, and rosemary to the skillet. Stir around the chicken and spoon some of the sauce over the chicken as it cooks. Simmer for about 10-15 minutes or until the internal temperature of the chicken reaches 165°F.
- Garnish and serve. Serve warm with rosemary sprigs and cranberry sauce.
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Notes
- Storage: Once cooled, store the chicken in an airtight container in the refrigerator for 3–4 days. To reheat, place it in a casserole dish and warm in the oven at 350°F until heated through, or microwave smaller portions as needed.
- Freeze: For longer storage, freeze it in a labeled freezer bag for up to 3 months.
